It’s fall, and certainly, that means all-you-can pumpkin. I love pumpkin so much that when fall comes around, I question why I don’t ever bake anything pumpkin the rest of the year! And while this whole pumpkin spice business is getting a bit out of hand (and by the taste of it, “pumpkin spice” refers more to the spice than the squash) – I’ve seen pumpkin spice tortilla chips, PopTarts, pudding, cookies, non-dairy creamer, ice cream, English muffins – you name it, they’ve pumpkined it! But forget about all that. You NEED to taste THIS pumpkin cake.
It’s one of my go-to recipes when I want pumpkin cake but I’m not in the mood to grease and dust mini pans for my pumpkin bread. This particular cake is a bit dense, heavy on the pumpkin taste, gently touched with cinnamon and finished off with a squirt of whipped cream. I promise it’s yummy!
My aunt’s original recipe called for this to be made in a 9×13″ pan. Her recipe notes, however, said she made it in an angel food cake pan, but I prefer a fancy-pants bundt cake pan.
Yes, let me get all fancy-pants before I spill powdered sugar on my yoga pants because that’s how I roll.
Let’s bake some pumpkin cake!
Before you start, preheat your oven to 350º. Grease and flour (ever so lightly) your pan of choice.
This is one of the few times I actually bother to sift (lazy) but I do. Sift all the dry ingredients in a large mixing bowl and give them a quick stir to combine.
Measure out 2 cups of pumpkin. This will leave you with some left over, so just put it into a container and set it aside to make a homemade pumpkin spice latte. I’ll give you the recipe in a flash.
Beat the eggs just slightly, and, making a well in the dry ingredients, add in the eggs, pumpkin, and oil (or applesauce, which is what I did here.)
Mix all that pumpkin-y goodness together, and pour it in your floured & greased pan.
Bake until a toothpick comes out clean; about 45 minutes for a 9×13″ pan, or more like 50-55 minutes for the bundt or angel food cake pans.
Cool for about 5 minutes in the pan, then turn out onto a wire rack to finish cooling.
When cool, move the pumpkin cake to your serving plate and dust with powdered sugar. (I like to tuck waxed paper around the edges of the plate to keep the presentation tidy while I’m dusting.) If you’ve rinsed out and dried off the sifter, pull it out and use it to sift the powdered sugar – it keeps the distribution more even!
If you like, you can top it with a bit of whipped cream. Just a touch, don’t overdo it.
Ok, you can overdo it if you want. It’s your pumpkin cake. Doesn’t that look delicious?
- 2 C. flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 C. granulated sugar
- 1 C. brown sugar
- 4 eggs
- 1 C vegetable oil* (May substitute 1 C unsweetened applesauce)
- 2 C pumpkin
- Optional: 1 C. chopped pecans
- Preheat oven to 350º.
- Grease and flour a 9x13" pan, bundt cake pan or angel food cake pan.
- Sift dry ingredients together into a bowl. (I did sift the brown sugar but not the white.)
- Give dry ingredients a quick stir to combine.
- Beat eggs lightly.
- Making a well in the dry ingredients, add slightly beaten eggs, pumpkin and applesauce. (I used 1 C of applesauce in place of 1 C of vegetable oil.)
- Mix together.
- Bake in greased and floured pan until toothpick comes out clean:
- approx 45 minutes for a 9x13 pan, approx 50 minutes for bundt or angel cake.
- Let cool for 5 minutes, then invert onto wire rack to finish cooling.
- Dust cooled plate with powdered sugar.
- Serve with whipped cream.
So do you fall in the “I like pumpkin” camp?
C’mon – tell me – what is your favorite pumpkin dessert???
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